Halm’s LA Galbi

Ingredients

• 4.25 lb LA galbi (Korean short ribs) (Source gives a range of 4–4.5 lb; use approximately 4.25 lb.)
• 0.5 cup white sugar
• 0.5 cup Kikkoman soy sauce
• 0.25 cup plum extract (The transcript identifies this as green plum syrup.)
• 0.25 white wine (The source writes “1/4 white wine” without specifying a unit; the transcript describes it as a little white wine.)
• 0.25 cup sesame oil
• 4.5 tbsp roasted sesame seeds (Source gives a range of 4–5 tablespoons.)
• 2 tbsp black pepper
• 1 cup garlic cloves (The source emphasizes using a generous amount of garlic.)
• 0.25 Fuji apple
• 0.25 Korean pear
• 0.25 ginger
• 0.25 daikon radish
• 1 onion (White onion in the transcript.)
• 1 cup water (The transcript mentions 1/2 cup, while the written ingredient list states 1 cup; the written list is used as primary.)
• 1 cup green onions (Chop before adding to the marinade.)
• 1 cup chives (Chop before adding to the marinade.)
• olive oil or cooking oil (The written directions say cooking oil; the transcript specifies olive oil. Amount not provided.)

Steps

1. 1

   Soak the LA galbi in water for 1 hour. Rinse the ribs thoroughly, then drain and dry them; the transcript says to let the meat drain for about 30 minutes.

2. 2

   Chop the green onions and chives and set them aside.

3. 3

   Whisk together the white sugar, Kikkoman soy sauce, plum extract, white wine, and black pepper for 5–7 minutes, until the sugar is dissolved and the mixture is well combined.

4. 4

   Place the garlic, ginger, onion, Fuji apple, Korean pear, daikon radish, and water in a blender. Blend until smooth.

5. 5

   Combine the blended fruit-and-aromatic mixture with the soy sauce mixture.

6. 6

   Add the chopped green onions and chives to the marinade.

7. 7

   Massage the sesame oil and the unspecified cooking oil or olive oil over the galbi.

8. 8

   Pour the marinade over the ribs.

9. 9

   Massage the marinade into the meat until every piece is evenly coated.

10. 10

    Add the roasted sesame seeds and distribute them through the marinade.

11. 11

    Marinate the galbi at room temperature for at least 1 hour.

12. 12

    Transfer the marinated galbi to the refrigerator until ready to cook. The transcript specifically says to marinate overnight.

Notes

The source provides marinating instructions but does not state a cooking method, cooking temperature, cooking time, or doneness cue. Cook the refrigerated marinated galbi using your preferred Korean barbecue or grilling method. The source contains a discrepancy for the water amount: the written recipe says 1 cup, while the transcript says 1/2 cup; the written recipe amount was retained.

Nutrition per serving

• main
• Korean barbecue
• grilled
• marinated
• beef
• family-style
• KBBQ